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Potato Cheese Chowder

Rain is in the forecast! Not that I really want it to rain because that means I have to clean a total of 8 Boxer paws whenever they go outside and need to come back in (which will be immediately after exiting the house), but I just really want to comfortably wear long sleeves and boots. I’d prefer cool comfortable weather, but one day of rain, I’ll take it.

As for the lack of pictures for this recipe, I apologize. This meal came about because I literally had no meat at all in the freezer. But I did have some bacon. And some potatoes. And it was slightly cool out so I decided to make some soup with what was laying around. I wasn’t sure if it would be that great so I didn’t take very many pictures. Well lo and behold, my favorite man told me that this soup may have surpassed Corn & Cheese Chowder! *gasp* That is a huge compliment because Corn & Cheese Chowder is by far my favorite soup, EVER. And he thoroughly enjoys it too. So that big of a statement means it’s good.

I know the rest of you are probably already cold and long overdue for a comforting recipe. So here you go!

Potato Cheese Chowder

6 bacon slices, chopped

1/2 onion, chopped

6 medium sized potatoes, peeled and chopped

2 garlic cloves

4 cups chicken broth

2 cups half & half

3 tbsp. flour

1/2 tsp. thyme, dried

1/2 tbsp. black pepper

1 1/2 c. shredded sharp cheddar cheese

dash cayenne pepper

In a stock pot of Dutch oven, heat on medium. Add bacon and cook until almost crisp. Add the onions and saute for a few minutes, then add the garlic and potatoes. Cook, stirring for 3 minutes. Add in broth and all of the seasonings. Bring to a boil, cover, reduce heat and let simmer for 12-15 minutes. Turn all the way to low and with an immersion blender, pulse 2-3 times. Mix together the flour and half & half, using a whisk (this is a slurry). Add into the soup and bring back up to a boil. At this point it will thicken. Once thickened, reduce heat, add in cheese and stir. That’s it!

Great additions to this soup would be extra bacon crumbled on top or even some chives. Like I mentioned above, I was really limited on what I had on hand in my kitchen and this soup as is was delicious! Also, if you don’t have an immersion blender, a hand masher or even putting a portion of the soup into a blender will do. Using the immersion blender will smooth out the soup but just pulsing it a couple times ensure texture.